Arroz Caldo | Filipino Chicken and Rice Soup
Whether you’re sick, craving soup, or need food that feels like a hug, soups are a reliable go-to. This quick version of Arroz Caldo (Filipino chicken and rice soup) can be made in about 30 minutes, and is fantastic for your body and soul.
When you need a little TLC, there’s nothing better than chicken and rice soup, and in the Philippines, Arroz Caldo is the answer to a comforting bowl. This is my quick and easy, fast and speedy way of making Arroz Caldo. Ready in just about half an hour, it’s perfect for weeknight dinners.
Note: This post first appeared October 31, 2012, and has been updated with improved kitchen notes, recipe annotation, photography, and video. I hope you enjoy this favorite from my kitchen!
What is Arroz Caldo?
Across cultures, most people look to chicken soup when they need that extra bit of TLC. The soup that fed my soul growing up is called Arroz Caldo, which literally translates to “Hot Rice.” It’s the Filipino version of chicken soup, and it truly encapsulates the complexity of the Philippines’ history. While the name Arroz Caldo, meaning “hot rice” in Spanish, reflects the country’s Spanish heritage, the flavor of the soup is more similar to its Chinese influences. It’s not unlike the congee or rice porridge you can find in many Chinese restaurants. In the Philippines, it is sometimes called “Lugaw,” although traditionally, lugaw is the simpler of the two rice porridges, and does not have chicken.
A Bowl of Comfort
I vividly remember eating some of the best Arroz Caldo as a child while on a vacation to the Philippines, from a legendary outdoor food vendor in Laguna, where my maternal grandmother grew up. There were two tall, steamy vats full of the soup (as tall as I was at the time), and you could sprinkle your soup with toppings such as crispy cubes of fried tofu, dressed with soy sauce and vinegar, scallions, and fried garlic. I loved how the tangy combination of the soy sauce and vinegar would cut into the simple but very satisfying soup.
Arroz Caldo was the soup my mom would make whenever we were sick, and the combination of aromatics like the onions, garlic, and ginger at its base would always ease any tummy troubles. I cooked it for my dad when he was sick, and I cook it now for my family on rainy days or whenever we need a little extra hug. I hope that wherever you are, you can have a steaming bowlful and feel my warm thoughts with you.
How Long Does It Take to Cook Arroz Caldo?
When I have a lot of time, I like to let the soup cook for hours and develop a homemade chicken broth with extra depth of flavor. But when I’m in a rush, there are many shortcuts I can take so I can have this dish ready in under an hour. The soup tastes just as good either way, and sometimes, it’s nice not to have to wait.
What Type of Rice is Best for Arroz Caldo?
Sushi rice is my first choice for arroz caldo. It gives the soup a creamy, porridge-like consistency that is true to the dish. Medium grain and jasmine rice work beautifully as well and is a little easier to find. Both absorb the liquid as they cook, thickening the soup naturally. Whichever type of rice you prefer, aim for short or medium grain rice. Avoid long-grain or parboiled rice, as they are less starchy and won’t give you the same creamy texture this dish is known for.
What Type of Chicken to Use for Arroz Caldo?
Chicken tenderloins are ideal for this quick version — they cook fast and stay tender. When I have more time, I have also made this dish with a mixture of boneless, skinless chicken thighs and breast, or all chicken thighs. Thighs add a little more richness and are harder to overcook, which makes them a great choice if you want to let the soup simmer a little longer.
How to Serve Arroz Caldo
At my house, arroz caldo is often garnished simply with sliced scallions, freshly ground black pepper, and a squeeze of lemon or calamansi (Philippine lime). However, other traditional toppings include crispy fried garlic, a drizzle of fish sauce or soy sauce and vinegar — just as I remember from that outdoor vendor in Laguna. Other popular toppings are a hard-boiled egg or crispy tofu and boiled pork ears with soy sauce and vinegar (also known as tokwat baboy).
However you decide to enjoy arroz caldo, I hope it brings you warmth and comfort. I cook it for my family whenever we need a little extra hug or a feeling under the weather, so much so that my kids call it “sick soup.” I hope that wherever you are, you can have a steaming bowlful and feel my warm thoughts with you.
If you enjoyed this Arroz Caldo recipe, be sure to check out these other comforting soup recipes:
Chicken and Asparagus Sotanghon (Glass Noodle) Soup
Sausage Molo Soup (Filipino Wonton Soup)
Filipino Meatball Noodle Soup: Misua Bola-Bola
Sweet Potato and Kale Coconut Curry Soup
Habanero Spiced Pumpkin Soup
Roasted Tomatillo Chicken Soup
Arroz Caldo (Filipino Chicken and Rice Soup)
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 1 1 1/2-inch piece ginger peeled and sliced in thick chunks
- 2 lbs chicken tenderloin or a combination of boneless, skinless thighs and breast, cut into bite-size pieces
- 1-2 tablespoons fish sauce patis, to taste. If you don’t have this handy, just use salt, to taste
- freshly ground black pepper to taste
- 8 cups chicken broth
- 1 cup sushi rice or jasmine rice
- 2 to 3 teaspoons lemon juice fresh, from about half a lemon
- 4 scallions finely sliced
- 1 half lemon sliced into wedges, for garnish
Instructions
Stovetop Method
- In a large stock pot, heat the olive oil over medium heat. Add the onion, garlic and ginger over medium-low heat and sauté until onion starts to become transparent, about 5-7 minutes.
- Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
- Stir in the chicken broth and rice. Bring to a boil, then lower heat to simmer.
- Cover and continue to cook until chicken is very tender and the rice is fluffed and cooked, about 20 minutes. Stir frequently.
- Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
- Stir in lemon juice and adjust seasoning with salt and pepper as necessary.
- Garnish with scallions and freshly ground black pepper before serving. Serve immediately with additional lemon wedges on the side.
Pressure Cooker Method
- Preheat the insert of the pressure cooker (e.g. Instant Pot) on the sauté function. Add the oil and heat until warm. Add the onion, garlic and ginger over medium-low heat and sauté until onion starts to become transparent, about 5 minutes.
- Add chicken, fish sauce and pepper. Stir to combine and cook for about 5 minutes, or until the chicken is nearly all cooked.
- Stir in 5 cups of chicken broth and rice.
- Lock in the pressure cooker lid. Pressure cook on high for about 20 minutes.
- Depressurize the Instant Pot/pressure cooker, and place on simmer mode. Stir in remaining broth. While the soup continues to simmer, shred the chicken, then return to the pot.
- Take out the medallions of ginger (no one really likes biting into chunks of ginger!).
- Stir in lemon juice, and adjust seasoning with additional salt and pepper, if necessary.
- Garnish with scallions and freshly ground black pepper before serving. Serve immediately with additional lemon wedges on the side.
Video
Notes
- What kind of rice works best for arroz caldo? I recommend using sushi rice or jasmine rice for arroz caldo. Sushi rice gives you a creamy consistency and works especially well, however, jasmine rice is just as delicious!
- What kind of chicken should I use? Chicken tenderloins (chicken tenders) are a great choice for this quick and easy version. However, I have also traditionally made this with a combination of chicken thighs and chicken breast. You can also use all chicken thighs.
Nutrition
Comments
COOKBOOK
Arroz caldo
This is perfection. I’ve always called this bus stop soup, since it’s what we would eat at the bus stops in the Philippines. I was craving it and this simple recipe did the trick.
I add a lot of fresh lemon juice, and oh man… hits the spot!
It was my first time making Arroz Caldo and it was delicious! Thank you for posting this recipe. The patis added that extra flavor.
That makes me so happy, Emme! Thank you for coming back to let me know that you enjoyed the Arroz Caldo!
Can rotisserie chicken be used in this recipe?
Hi there! Rotisserie chicken, since it is already seasoned and cooked, would not work as well in this particular recipe. A big part of the flavor-building process for this soup is sautéing the chicken with the aromatics (onion, garlic, ginger) and fish sauce.
However, it is possible to make a version of arroz caldo with shredded leftover rotisserie chicken, and if this is what you would like to do, then I would sauté the aromatics, cook the rice in the broth, then stir in the leftover rotisserie chicken. The flavor will be different, but it’s a good way to use any leftover chicken. I hope this helps!
I’m so glad I found this recipe! A good friend of mine used to bring this to the office on cold days and it was like a warm hug every single time!
What a wonderful food memory, and what a sweet friend! I’m so glad you liked the arroz clad, Monica :) Thank you!
Do you wash the rice?
I usually do not, but depending on where you source your rice, washing the rice before adding can’t hurt!
Can I freeze this
Yes, you can absolutely freeze the arroz clad, Christine! Just be sure to cool it completely before storing :)
Looks amazing but why use tenderloins?
When I’m in a hurry, I prefer tenderloins because it has the leanness of chicken breast but the tenderness of dark meat. Feel free to use chicken thighs or a combination of chicken thighs and breasts. This recipe is very flexible.
I’m a white meat chicken guy, but this is one of the few dishes where I dont mind thighs – bone in even.
Probably because.that how it was always made when I lived in the Philippines.
While one could omit the ginger, it’s what pulls the dish together.
I think its rhe reason I alway keep whole ginger root on hand – even though its been years since I’ve made this.
I couldn’t agree more! Chicken thighs are full of flavor, especially bone-in, which adds to the richness of the broth. I also appreciate how quickly chicken tenderloin cooks in this recipe, without sacrificing flavor or texture. And ginger is a non-negotiable for me – it’s what makes arroz caldo so comforting.
Chicken
How big is one “piece” of ginger considered?
Does this recipe hold up well to freezing?
Hi Christine, I use a chunk of ginger that is about 1.5 inches wide and slice it into three (or more) coins/medallions. Keeping the pieces of ginger makes it easier to remove from the soup when serving. I hope that helps!
So helpful! Thank you! (It was almost like mixing up cloves and bulbs of garlic based on what I was thinking lol) looking forward to trying it soon!
I’m so glad that helps, Christine!! :)
Oh! And yes, this soup is great when frozen! Enjoy!
I love this recipe! I’ve made it many times – so fast and so delicious!
This makes me so happy, Leilani! I’m so glad to hear that!
I make arroz caldo every once in awhile. I love this comfort food. We haven’t been eating as much rice in awhile because we are trying to eat healthier, so I decided to cut the rice in half and replace the other half with quinoa. Will comment again when it’s done to see if it still tastes good.
Hope you enjoyed it with the quinoa, Monique! I haven’t tried that before!
This sounds delicious!
Thank you, Lauren! I made another batch this week when my little guy got sick! It’s always a soother.
This will be perfect for dinner!
Sorry my last comment was cut off. And glad your family is ok.
Perfect for a cold evening! Such great comfort food.
Hi there,
I’ve made your recipe twice and my family loves it. I’m half Filipino, but never grew up with that part of my culture so I never learned how to cook the food. Your recipe is amazing and I’m going to make it a third time tonight. Thank you for posting this! :-)
Love the recipes!
Hello my friend, hope you are enjoying a wonderful autumn day.
I would love to make this recipe for a dear friend who cares for my Mom.
The fish sauce that you refer to, patis, is this similar to the fish sauce that would be purchased in an asian grocery store?
Thanks so much for sharing your wonderful recipes with all of us.
Sincerely,
Pat D.
Hi Pat! I made this yesterday, as a matter of fact, and will be enjoying a bowl again tonight (made a large batch). This is the perfect time of year for it. Patis is indeed fish sauce, it is simply the Filipino word for fish sauce. Any kind of Asian fish sauce will work :) I hope your friend enjoys it!
So glad your family is fine — its been nerve wrecking ever since Sandy. I’m sure everyone would find comfort in this delicious bowl of homemade soup!
Hi Liren, I saw this evocative photo somewhere on the internet last week and couldn’t get it out of my mind. It reminded me of something very similar I saw in 2010 when I dived head first into the foodblogosphere and it was one of the earliest blog posts I had read and commented on. Today, on a hunch, I tracked it and here I am :) I’ve come full circle – I loved your work then, and I love it now, even when I don’t know it’s you. Congee is soul food and medicine for me too. I’m glad to know your dad and family are fine. I hope they remain safe and well in this difficult time.
I loved this post. It reminded me of how I have felt when learning a loved one had made it through a rough patch. And there’s just nothing like soup for comfort! Glad your family is safe.
It’s been a rough week. I think this soup would be perfect comfort food for us. Thank you for sharing :)
Gosh, I’m glad to hear your family is safe and sound. It’s so crazy the photos! This soup looks like the perfect comfort food.
Liren, so glad to hear everything is fine with your family. I know a bit about what that worry feels like. I lost contact with Jael for hours during the storm. She, along with so many others, is still without power and will be for days. She will be fine though. The wonderful thing about family recipes is that it can bring us closer to the ones we love, even when they are far away.
I’m glad that your family is fine after the hurricane. I’m sure you didn’t sleep so well thinking about what was happening to your Dad. A bowl of arroz caldo is something I would like to have right now. It had been raining all day, dark, gray and very cold here.
Hi darling… I am sure it was hard to be away, to have to worry from afar. I’m glad he’s doing alright and that your family and friends are safe.
Such a wonderful, comforting soup. I hope it helped calm your nerves a bit.